Kolaches Make It In The States

Kolaches are a type of pastry that originated in Central Europe, particularly the Czech Republic, and have become popular in other regions, especially in parts of the United States with Czech heritage, like Texas.

They are traditionally made from a slightly sweet, soft yeast dough that is shaped into a round or square and filled with a variety of sweet fillings. Classic fillings include fruit preserves (apricot, prune, cherry, blueberry), poppy seed paste, cream cheese, or sweetened farmer’s cheese. The dough is light, fluffy, and enriched with ingredients like butter, eggs, and milk, giving it a tender texture. After baking, kolaches often have a golden-brown crust with a sweet, fragrant center.

In the U.S., particularly in Texas, the term “kolache” is sometimes also used for a savory version, which typically contains sausage, ham, cheese, or jalapeños wrapped in the same dough. Strictly speaking, this is more like a cousin of the traditional pastry, and in Czech culture, the savory type would not be considered a true kolach.

So, in short:

• Traditional kolaches = sweet yeast pastries with fruit, cheese, or poppy seed fillings.

• American/Texas kolaches = can also include savory versions, often with meats and cheeses.

Traditional Kolache Recipe

Ingredients (makes about 24 kolaches)

For the dough:

• 1 cup whole milk (warm, about 110°F / 43°C)

• 1 packet (2 ¼ tsp) active dry yeast

• ½ cup sugar

• ½ cup unsalted butter (melted and cooled slightly)

• 2 large eggs (room temperature)

• 1 tsp salt

• 4 – 4 ½ cups all-purpose flour (enough to make a soft, slightly sticky dough)

For the cheese filling (optional, traditional):

• 8 oz cream cheese (softened)

• ¼ cup sugar

• 1 egg yolk

• 1 tsp vanilla extract

For the fruit filling (optional, traditional):

• 1 cup fruit preserves or pie filling (apricot, prune, cherry, blueberry, etc.)

For the crumb topping (posypka, optional but authentic):

• ¼ cup sugar

• ¼ cup flour

• 2 Tbsp butter (softened)

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Preparation

1. Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.

2. Make the dough: Stir in melted butter, remaining sugar, eggs, and salt. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead on a floured surface (or mixer with dough hook) for 5–7 minutes until smooth and elastic.

3. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1–1 ½ hours, or until doubled in size.

4. Prepare fillings: Mix cheese filling ingredients in a bowl until smooth. Keep fruit preserves ready. Make crumb topping by rubbing sugar, flour, and butter together until crumbly.

5. Shape kolaches: Punch down dough and divide into 24 equal pieces. Roll each into a ball and place on a parchment-lined baking sheet. Flatten slightly, then press a deep indentation in the center (use your thumb or bottom of a small glass).

6. Fill: Spoon about 1 tablespoon of fruit or cheese filling into each indentation. Sprinkle with crumb topping if desired.

7. Second rise: Cover loosely and let rise for 20–30 minutes while oven preheats to 375°F (190°C).

8. Bake: Bake for 15–20 minutes, until golden brown. Cool slightly before serving.

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 These kolaches are best enjoyed fresh, slightly warm, with coffee or tea. They can also be frozen and reheated.

Texas-Style Sausage & Cheese Kolaches

Equipment Needed

• Large mixing bowl

• Measuring cups & spoons

• Saucepan (to warm milk)

• Wooden spoon or dough hook mixer

• Clean kitchen towel or plastic wrap (for covering dough)

• Baking sheet (lined with parchment paper)

• Rolling pin (optional)

• Small knife or bench scraper

• Pastry brush

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Ingredients (makes about 12 kolaches)

For the dough:

• 1 cup whole milk (warm, about 110°F / 43°C)

• 1 packet (2 ¼ tsp) active dry yeast

• ¼ cup sugar

• ½ tsp salt

• ¼ cup unsalted butter (melted and cooled)

• 1 large egg

• 3 to 3 ½ cups all-purpose flour (enough to make a soft dough)

For the filling:

• 12 small smoked sausages or breakfast sausages (fully cooked)

• 1 ½ cups shredded cheddar or Colby Jack cheese

• Optional: 1–2 jalapeños, thinly sliced

For finishing:

• 1 egg (beaten, for egg wash)

• Optional: sesame seeds or everything bagel seasoning

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Preparation

1. Activate yeast: In a mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.

2. Make the dough: Stir in melted butter, remaining sugar, egg, and salt. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead by hand (about 8 minutes) or with a stand mixer and dough hook (about 5 minutes) until smooth and elastic.

3. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

4. Prepare fillings: If using large sausages, cut them in half so they fit nicely inside the dough. Have cheese and jalapeños ready.

5. Shape kolaches: Punch down dough, then divide into 12 equal pieces. Roll each piece into a ball, flatten it into a circle about 4 inches wide, and place some cheese and a sausage (plus jalapeño if using) in the center. Fold the dough around the filling, pinching the seam shut, then place seam-side down on the baking sheet.

6. Second rise: Cover and let kolaches rise for 20–30 minutes while preheating oven to 375°F (190°C).

7. Bake: Brush tops with beaten egg, sprinkle with sesame seeds or seasoning if desired, and bake 15–18 minutes, until golden brown.

8. Cool slightly: Let kolaches rest for 5 minutes before serving warm.

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 These are soft, fluffy, and perfect for breakfast or school lunches — often served with a little spicy mustard on the side.